• Abstract and Figures
• Public Full-text

FOODStats ELIMINATION / ROTATION GUIDE FOODS THAT MAY BE CAUSING A PROBLEM Any symptom following consumption of a food is termed an ‘adverse reaction to food’ (ARF). ARFs are broadly divided into three categories: toxic, psychological and nontoxic. Toxic reactions are the result of contaminants in the food (e.g. botulism). Psychological reactions are largely psychosomatic in nature based on a prior experience with the food. Nontoxic ARF’s are further classified as either an immune-mediated reaction involving the production of antibodies to a particular food, or food intolerance (e.g. lactose intolerance). NutriPATH assays for immune-mediated food reactions (food allergies). Our unique sandwich ELISA methodology identifies food-specific antibodies, IgE and IgG present in the individual’s blood. Elevations of these food-specific antibodies are depicted on the Food panel report as a bar graph. An IgE antibody food reaction is classified as an immediate hypersensitivity reaction, with symptoms often occurring minutes to hours after consumption of the offending food. Delayed food reactions, involve antibodies other than IgE, namely IgG. Symptoms of delayed food reactions may occur hours to days after ingestion of the offending food and persist for days after the food is omitted. These symptoms tend to be chronic or recurrent in nature. The FOODStats Eliminations Rotation Diet Guide lists the foods tested on the Food Panel report into their respective food families. This booklet serves as an educational aid to help you identify related foods. Please consult your health care practitioner for specific dietary recommendations. NutriPATH Policy NutriPATH makes no claims as to the diagnostic or therapeutic use of its test or other informational materials. Results and other information do not constitute medical advice, are provided for educational purposes only, and are not a substitute for professional medical advice. NutriPATH is not responsible or liable for misuse or misinterpretation of the information provided, or any diagnoses or healthcare changes initiated by a patient or a healthcare practitioner based on the content of NutriPATH’s informational materials. Please consult your healthcare provider for questions regarding test results, or before beginning any course of supplementation or dietary changes. Page 1 YOUR 4-DAY ELIMINATION AND ROTATION GUIDELINE 1. Depending on your practitioner’s advice, it is suggested to avoid your reactive foods completely for a duration of at least 3 months to a year, or until your symptoms improve, while incorporating a variety of healthy food alternatives. Your practitioner may recommend that you avoid your moderately reactive foods as well. 2. Read the labels of food products carefully for hidden sources of your reactive foods. Gelatin derived from bovine or porcine source, for example, is a commonly used encapsulation material for some vitamin and mineral supplements. 3. The 4-Day Rotation Diet Guideline contains compatible foods divided into four days by food families. The idea is not to consume the same food more than once every four days and no foods of the same family more than once every two days. 4. You may move any food through days 1 to 4 of the Rotations Guideline, as long as members of the same family are not consumed on consecutive days and particular food is not consumed more than once every four days. 5. The goal of the Rotation Guideline is to reduce repetitive intake of the same foods. This may be an aggravation towards food sensitivities. 6. If you have any symptoms during this time period, write then down (e.g. headaches). There may be a food or foods that are contributing to the problem. Very often the symptoms may be due to consumption of a food that is closely related to one of your reactive foods. If you reacted to several members of a food family, often the entire family of these foods may be eliminated from the diet for several months before they can be re-introduced. Some foods may be ‘fixed allergies’ in which symptoms may occur on every occasion that the reactive food is consumed. 7. When avoiding reactive foods some may experience withdrawal symptoms. Generally these symptoms are self-limiting and only last for a few days. Immediately consult your healthcare practitioner if you experience weight loss or other health-related concerns. 8. Re-testing is recommended in 3 months to re-assess. Page 2 KEY CONCEPTS TO BENEFIT FROM Eliminate your reactive foods to simmer down the immune response Rotate all other foods consumed to prevent new food reactions from developing How to Plan Your Eating 1. Keep a shopping list on the fridge to jot down healthful alternatives that you think of. Reserve a time to shop for groceries that is not going to end up as a hectic last minute rush for convenient and processed foods. When shopping, stock up on live foods; fresh produce (green, red and orange vegetables), lean meats, poultry, wild fish and whole grains. 2. Purchase different items from week to week to incorporate variety into your diet. 3. Invest in a few helpful and easy to follow recipe books that allow you to be creative. 4. Prepare a few lunches and dinners in advance, or make extra to help you through those busy or tiring nights from work. The goal is to always have a healthy dish in the fridge or freezer to help you avoid convenient foods that are not necessarily nourishing. 5. Always have healthful snacks and water on hand in the car and at work. Healthful snacks include foods rich in complex carbohydrates, quality protein and fats, and fibre. Fresh vegetables, whole grain products, nuts, seeds and legumes are excellent choices of complex carbohydrates that provide essential fibre as well. A combination of legumes and grains is a good protein alternative for the vegetarian. For the non-vegetarian, lean meats, poultry and cold-water fish are great protein sources that provide essential building blocks needed for growth and repair processes. Cold-water fish in particular, is a rich source of essential fatty acids, namely omega–3 fatty acids. These fats are anti-inflammatory and promote the integrity and structure of blood vessels and nervous tissue. Colourful fruits and vegetables that are not on your reactive food list are key additions to your daily diet supplying vitamins, minerals and antioxidants which nourish your cells and tissues. 6. Select a variety of fresh vegetables; wash and wrap up before refrigerating; then keep covered. Eat within 2 or 3 days. Frozen food should be kept frozen and stored no longer than 3 months. Steaming and microwaving (5 to 7 minutes per lb) with little or no water is best. Date the foods that you store to avoid consuming spoiled products. When in doubt, throw it out. 7. Avoid packaged foods that are rich in preservatives, artificial flavourings, sweeteners and colorants. 8. Eat in a relaxed setting. Do not eat when rushed or when emotionally upset. Do not overeat. 9. As your mother has always told you, “Chew your food thoroughly”. Breaking down the food you eat thoroughly is easier on your digestive system and systemic health. 10. When eating out, choose a restaurant with a large variety of quality dishes so you will have choices. Do not hesitate to ask questions about how some of the foods are prepared. Page 3 FOOD FAMILY INFORMATION OF YOUR REACTIVE FOODS All foods are derived from either a plant or animal source and are grouped into families according to their origin. With some food groups, in certain individuals, an adverse reaction to one member of a family may result in a similar reaction to other members of the same group (known as cross-reactivity). For example, an individual allergic to peanuts may be more likely to be allergic to other legumes including soybeans and peas. Since you were not tested for all of the foods mentioned in the list of food families below, you will need to discuss any additional dietary restrictions with your practitioner. This is NOT a list of foods to avoid. It is simply for your information. For easy referral, the foods and inhalants tested are listed in italics. ALGAE FAMILY (Laminariaceae) Arame, brown algae, blue-green algae, dulse, hijiki, kelp, nori, red seaweed, red algae, spirulina and wakame. Sources: ‘Green drinks’ and Asian cookery. Konbu is a key ingredient used to make dashi (soup stock), sushi, and miso. Other types of seaweeds, hijiki and wakame, are used in salads and mixed vegetables dishes. Toasted nori, yanikori is a packaged snack found in many Asian markets. The food additive kelp (kombu, konbu), is the dehydrated, ground product prepared from Macrocystis pyrifera, Laminata digitata, Laminaria saccharina and Laminaria cloustoni. As a flavour and nutrient enhancer, kelp may be included in what may simply be labelled as ‘noodle sauce’; a mixture of shoyu (soybean, wheat, salt), dried bonito, kelp, sugar and salt. This seasoning mix is included in many instant food preparations. Sodium alginate, Potassium Alginate, and Ammonium Alginate are distillates of alga and may be found listed on processed food packages as a thickener, emulsifier, stabilizer, and binder. In addition, alginic acid is used in ice cream to prevent it from crystallizing. Sold as a medicine, K-Alginate Tea is distributed in some countries as an antihypertensive. Kelp powder is also found in a variety of soaps as an exfoliating agent. Page 4 AMARANTH FAMILY (Amaranthaceae/chenopodiaceae) Amaranth, beet, sugar beet, green spinach, quinoa and Swiss chard. Sources of amaranth: Bakery products, snacks, cereals, batter and breading, dry mixes, pilaf polenta and other goods containing amaranth. Related plants: Rough amaranth, campala, Joseph’s coat, lady bleeding, pilewort, prince’s feather red cockscomb, spleen amaranth, summer cypress, spearscale, tassel flower, tumbleweed and wild beet.

Load more

  31

Copy Link